Yield: 4 servings. 4 3-oz. Phillips crab cakes 1 whole shallot, finely minced 1 tsp. garlic, finely minced 1 Tbsp. olive oil 1 cup canned diced tomatoes with juice 1 Tbsp. capers 1 Tbsp. pimiento-stuffed green olives, chopped 1 Tbsp. black olives, chopped 1 Tbsp. Italian flat leaf parsley, chopped 1 Tbsp. freshly squeezed lemon juice 1⁄2 lemon, grated zest only 1⁄8 tsp. coarsely cracked black pepper 1⁄4 cup finely shredded Mozzarella or Italian blend cheese Prepare crab cakes either in a ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.